In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.
When lukewarm, sprinkle in the yeast, and gradually stir in the 1/2 cup sugar until it dissolves.
Next add the salt, eggs, 3 tablespoons of orange juice, and the orange rind, stirring continuously.
Gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but not stiff.
Flour your fingers lightly and knead for 15 minutes.
Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends.
Repeat with the other half of the dough to make a second tsoureki.
Place on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours).
Meanwhile, prepare the glaze by mixing the remaining 2 tb orange juice, 2 tb granulated sugar, and the slivered almonds in a small bowl.
Bake at 375 degrees for about 20 minutes.
Remove from the oven and with a pastry brush glaze the tops and sides of loaves.
Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.
